Wild Leeks Vinaigrette

Name: Wild Leeks Vinaigrette
Cuisine: American
Ingredients: 12 ounces wild leeks (or about 3 dozen), cleaned (see Preparation); 1 tablespoon lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon sharp mustard; ¼ teaspoon salt, or to taste; 3–4 tablespoons olive oil, to taste

Preparation info

4
servings as a first course

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

While the potent, earthy aroma of raw wild leeks can be overpowering, the plants become sweet and gentle when tamed by a few minutes in boiling water.

Ingredients

12 ounces wild leeks (or about 3 dozen), cleaned (see Preparation)
1 tablesp

Americas
United States
United Kingdom
Georgia
Canada
Minnesota
West Virginia
Starter
Gluten-free
Vegan
June
May
April
March
New England

Method

Cut apart leek bulbs and leaves. Drop bulbs into a skillet of boiling, lightly salted water. Cook until tender—about 2 minutes. Lift out with slotted spoon, then lay on a towel to dry. Place leaves gently in water; boil 30 seconds. Drain and dry on towel.
Combine lemon juice, vinegar, mustard, and salt in a small jar; shake to blend. Add oil and shake.